thirdly, slicing the meat into thinner strips made it more tender.įriends and family loved it, and soon this became our go-to method of preparing Texas steaks.secondly, the sauce toned down the heat from the spices somewhat and.firstly you could take the amount you wanted rather than be presented with a huge chunk of meat.The benefits of serving the steak in this way were many: To get around this, I would make a marinara sauce, cut the cooked steak into thin slices and cover it with the sauce. Also, I much prefer a small portion of sliced meat rather than a huge chunk. I personally wasn’t a lover of Texan steaks because I found them a bit too spicy, and sometimes they could be quite tough. Once cooked, the meat is cut into chunks and served with salads and bread rolls. They are great for feeding a huge crowd, the idea being that you fire up the barbeque and then cook the piece of meat over the coals. One of these steaks can quite easily fill the entire barbeque grill. These are massive cuts of spicy marinated beef, cut through an entire leg, and about one and a half inches thick. All the supermarkets over there sell what is called ‘Texan steaks’. South Africans are very big meat eaters and great lovers of a barbeque. I invented this recipe for steak strips in marinara sauce many years ago when I lived in South Africa. Steak strips in marinara sauce with bubble and squeak.
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